Coffee Gelatine

Ingredients

• 1 envelope gelatine
• 1/2 cup milk
• 1/4 cup cold water
• 1 cup sugar
• 2 cups boiling coffee
• 1 t-spoon vanilla
• 3 eggs

Method

1. 1

   Dissolve the gelatine in a little cold water.

2. 2

   Add boiling clear coffee, beat together yolks of eggs, milk and sugar.

3. 3

   Turn into coffee and gelatine and cook in double boiler until it thickens slightly.

4. 4

   Remove from fire and add the stiffly beaten whites of eggs, stirring together only until well mixed, add vanilla.

5. 5

   Turn into mold to harden.

6. 6

   Serve cut in slices with a sauce made of thick cream slightly sweetened and flavored with vanilla.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 91. The excerpt below is the record exactly as published.

1/4 cup cold water. Melt chocolate with sugar over hot water; add milk gradually. When milk is scalded stir and cook into it, yolks of the eggs beaten with 1/2 cup sugar. Cook until mixture coats the spoon ; add vanilla and gelatine dis- solved in cold water. Strain all this over the stiffly beaten whites of eggs. After folding in egg whites, turn mixture into chilled mold to congeal. Serve with sweetened whipped cream. Mrs. Edward H. Barnes. PRUNE SOUFFLE. 1 cup prune pulp. 4 egg whites. 4 tbls. sugar. Chopped nuts. Stew 1/2 lb. prunes in as little water as possible. Drain and put through colander. Add sugar to well beaten egg whites, and add prune pulp. Pour in buttered pudding dish, set in pan of hot water, bake very slowly until set. Serve with whipped cream. Sprinkle with chopped nut meats if desired. Mrs. F. J. Massenburg. CHERRY GELATINE. 1 envelope gelatine. 1/2 cup lemon juice. 1/2 cup cold water. 1 pt. sweetened red acid cher- % cup sugar. ries. 2 cups boiling water. 2 egg whites. 1/2 cup cherry juice. Soak gelatine in cold water five minutes. Dissolve with boil- ing water, add sugar, cool ; add lemon juice and cherry juice. When half congealed add beaten whites ; when almost congealed add pitted cherries. Mrs. John Hardwick. DAINTY DESSERTS 171 PINEAPPLE AND GRAPEFRUIT GELATINE. 2 envelopes gelatine. 1/4 cup lemon juice. 2 cups cold water. 21/2 lb canned pineapple. 214 cups sugar. 2 grapefruit, medium size. 4 cups boiling water. Dissolve gelatine in 1 cup cold water; add 1 cup cold water or pineapple juice. Add boiling water, sugar, lemon juice. When half congealed, add diced grapefruit and pineapple. Congeal, serve as a dessert or a salad with mayonnaise. Mrs. E. D. McDonald. COFFEE GELATINE. 1 envelope gelatine. V2 cup milk. 14 cup cold water. 1 cup sugar. 2 cups boiling coffee. 1 t-spoon vanilla. 3 eggs

Cook this with the app: pantry check, scaling, and the assistant.